The Oak Room
Reservations are required.
Call 995-3030 for reservations.
Special note: Patrons are requested to be seated by 11:30 AM to accommodate students' instructional schedules. Thank you for your cooperation
Reservations are required.
Call 995-3030 ext. 8 for reservations.
Special note: Patrons are requested to be seated by 11:30 AM to accommodate students' instructional schedules. Thank you for your cooperation.
The Oak Room is known throughout South Dakota as a fine dining opportunity not to be missed! An integral part of the Culinary Academy at Mitchell Technical Institute, the Oak Room serves meals four days a week through May 1st. Located in the MTI Campus Center at 1800 East Spruce Street, this elegant dining room will help you create a memorable meal experience!
The Oak Room has been in operation since 1969 and has been directed by five Culinary Arts Department Heads: Ernst Wirt, John Weber, Randy Doescher, Jim Wagner and current department head Josh Kranz. Approximately 10 to 20 students work on the Oak Room staff each year serving approximately 2,000 meals. Students rotate responsibilities and serve as chef, waiter, bus person, etc. each day. Graduates of the Culinary Academy work in many occupational fields including head chefs, sous chefs, kitchen managers, food service managers, restaurant managers, etc.
The Oak Room is available by reservation to the public for both private dining and group functions. Don't miss your chance to experience Oak Room dining in MTI's prestigious campus restaurant. Reservations are required.
The Oak Room now open! For reservations, please call 605.995.3030 ext. 8 or email Tim Goldammer.
All patrons will also enjoy a variety of complimentary breads and rolls.
Beverages including soda, freshly squeezed lemonade, coffee, tea and milk are also available for purchase.
- Spinach & Artichoke Dip
- Goat Cheese Fritter
- Shrimp Cocktail
- Mini Crab Cakes
- Stuffed Mushrooms
Ask your server abou the Soup of the Day
- Fall Harvest Salad
- Caesar Salad
Chicken Asiago: House-made spaghetti with artisan marinara, topped with an asiago panko crusted chicken breast.
Catch of the Day: Working with Morey's Seafood Market, the Academy seeks to teach fresh fish in South Dakota. Ask your server should about today's fresh option.
Spinach and Artichoke Ravioli: Our house-made ravioli filled with spinach, artichoke, and ricotta cheese. Served with creamy
Smoked Ribs: Six-hour smoked ribs glazed with our house-made sweet peach barbecue sauce. Served with the Smoked Gouda Gemelli or your choice of side.
New York Strip Steak: 10 oz. New York strip steak grilled to your likeness and sauced with a demi-glace. Served with sautéed Brussel Sprouts or choice of your side.
Bone-In Pork Chop: Pan seared pork chop topped with a delightful onion compote. Served with Ginger Glazed Carrots or choice of your side.
Student Feature: Each week our students explore and develop recipes that we showcase. Ask your server about this week's student feature.
An Oak Room dessert is simply not to be missed! Students learn the fundamentals of pastry and dessert cookery ranging from gourmet pies and cheesecakes to specialty fare like mousse, meringue and flambéd fruit.
Ask your server about the Dessert of the Day!